Mild winters aside, two of the things I miss most about living in California is having a backyard with a BBQ and getting a jump-start on summer's first produce. This year I was lucky enough to spend the past month at my parents house in Napa. During that time, I shot photos for two cookbooks, disappeared into the mountains for a weekend, drank some beer, and did a lot of soul-searching.
This fire roasted corn salsa came together effortlessly as a side dish for my Carne Asada one night, and it quickly became a favorite condiment over the next few days. The sweetness of the corn is intensified by fire-roasting it, which also brings out some earthy popcorn-like flavors.
Crispy and mild, this non-traditional salsa goes with everything from chips to tacos. It also makes a great side salad to accompany a meat or fish dish. I even used some the next morning to make a vegetarian breakfast sandwich. I just sauteed the corn salsa with some olive oil before scrambling in some eggs and cheese. This was served in an english muffin with sliced avocados, salt pepper and a squeeze of lime.
I was serving this alongside some spicy food, so I didn't add any chili peppers, but if you want some heat, just mince some serrano or jalapenos and throw them in. It would make a fantastic accompaniment to my Fish Tacos, too.
📖 Recipe
Units
Ingredients
- 3 sweet corn ears shucked
- ¼ red bell pepper , minced
- ¼ red onion small , minced
- 2 tablespoons cilantro minced
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 teaspoons kosher salt
- ¼ teaspoon oregano dried Mexican
Instructions
- Grill or broil the corn over high heat until it is speckled black on all sides, rotating each ear to make sure it roasts evenly. Allow the corn to cool enough to handle. Use a sharp knife to remove the kernels of corn into a bowl, then add the bell pepper, red onion, cilantro, olive oil, lime juice, salt and dried oregano. Stir to combine, taste for salt and adjust to taste.
Marilia says
This looks fantastic, Marc. Love the bright colors 🙂
Marilia says
Sounds like you had fun at your parent's, Marc. Lovely photos 🙂
The Mistress of Spices says
Gorgeous and I'm sure delicious as well!
Nisrine M. says
What a beautiful corn salsa--as colorful as it is delicious.
the indolent cook says
What a great BBQ dish. Simple yet full of flavour!
Rhonda says
I love your use of leftovers in the breakfast sandwich. I want some right now for a midnight snack.
Deadcel11r says
Awesome, corn is 5 for $1 here in San Antonio
Marilia says
Gorgeous! Perfect for summer. Does Mexican oregano differ a lot in flavor from dried Mediterranean oregano?
Marc Matsumoto says
Its similar in flavor but much stronger. You can substitute
Mediterranean oregano.
snezhana simeonova says
Great photos and it really looks delicious and mouth watering
Robin O. says
Wonderful salsa recipe! I make a varation tropical style with a little grilled pinapple added! Sounds like you had a nice break in CA.
Alana D says
I absolutely loove corn salsa,especiallt w/mango!
Jessica says
I love this! The colors are just so beautiful and corn salsa is one of my favorite things about summer!
Deadcel11r says
omg it's so delicious, I made a giant bowl of it.
https://www.flickr.com/photos/flyingmoney/5708920519/in/photostream/
Sharlene says
This looks like a wonderful accompaniment to the summer nights I envision happening soon in a t-shirt and shorts, sitting in a backyard, drinking a cold beer. I can't wait!
scratch: responsibly says
Dishes like this are the definition of Summer! Yum.
Laura says
grilled corn is something special! love the idea of this as a side. kudos. 🙂
Shveta says
Love the clicks! Clean, crisp and refreshing salad. Thanks for sharing.
Marilia says
Nice recipe for the corn salsa. We used it in 2 different dishes.
https://www.flickr.com/photos/26203807@N00/7627726056/
https://www.flickr.com/photos/26203807@N00/7613342334/
Thanks for sharing
Marc Matsumoto says
Wow those look great!